Flaky crescent layers, silky cream cheese filling and cinnamon-sugar topping baked into easy, shareable bars.
# What You'll Need:
→ Dough
01 - 2 cans (8 oz each) refrigerated crescent roll dough (total 16 oz)
→ Cream cheese filling
02 - 16 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons vanilla extract
→ Topping
05 - 1/2 cup unsalted butter, melted
06 - 1/3 cup granulated sugar
07 - 1 1/2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan and set aside.
02 - Unroll one can of crescent dough and press it evenly over the bottom of the prepared pan, sealing seams to create a unified layer.
03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and fluffy, scraping the bowl as needed.
04 - Spread the cream cheese mixture in an even layer over the dough-lined pan, smoothing the surface with a spatula.
05 - Unroll the second can of crescent dough and gently drape it over the cream cheese layer, pressing lightly to cover as completely as possible.
06 - Pour the melted butter over the top layer of dough and use an offset spatula or back of a spoon to distribute it evenly.
07 - Combine 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle the mixture evenly over the buttered top.
08 - Bake for about 28 to 32 minutes, until the top is golden and the center is set; adjust time as needed for your oven.
09 - Remove from oven and allow to cool at least 30 minutes to set before slicing into 12 bars. Serve warm or chilled.
